About the Recipe
The only snack you’ll be craving this Passover holiday, a twist on a classic recipe.
Ingredients
Manual food chopper can be found in my amazon storefront, linked below.
Amazon Storefront: https://www.amazon.com/shop/sivanskitchen/list/39ND1K2KUJUDV?ref_=cm_sw_r_apin_aipsflist_aipsfsivanskitchen_CRN8363C3YE0ZW2NT81G&language=en_US
For the Matzah:
– 4 matzah squares (preferably Yehuda brand matzah)
For the Meat Filling:
– 1 pound ground beef (or any ground meat of choice)
– 1 large onion, finely chopped
– 4 garlic cloves, finely chopped
– 1 red pepper, finely chopped
– 1 bunch parsley, finely chopped
– 1 red chili, finely chopped (optional)
– ¼ cup oil
– 1 tbsp salt
– 1 tsp black pepper
– 1 tbsp paprika
– ½ tsp cinnamon
For the Tehina Dressing:
– 1 cup pure sesame paste (tehina)
– ¾ cup water
– 3 tbsp lemon juice
– 1 tsp salt
– 2 cloves garlic (optional)
For Garnishing:
– Parsley
Preparation
Directions:
1. Wet the Matzah:
Wet the matzah squares under a faucet thoroughly and place them in a clean kitchen towel. Set aside. Repeat if necessary until the matzah is flexible enough without breaking. Be careful not to over-wet the matzah, as they will fall apart.
2. Prepare the Meat Filling:
In a large bowl, combine the ground meat, chopped onion, garlic, red pepper, parsley, and chili. Mix until evenly combined.
3. Prepare the Matzah Squares:
Once the matzah squares are flexible, cut them down the center and across to create four smaller squares.
4. Add the Filling:
Place a heaping tablespoon of the meat filling in the center of each matzah square and spread it out evenly, reaching three corners.
5. Fold the Matzah:
Take the top flap of each matzah square and close it to form a triangle. Press the meat all the way to the end, leaving the sides exposed.
6. Cook the Matzah Arayes:
Heat oil in a pan over medium heat. Place the filled matzah arayes face down. Cook for about five minutes on one side, then carefully flip them over using tongs and cook for an additional five minutes.
7. Sear the Exposed Meat:
Using the tongs, hold each matzah arayes face down on the exposed meat to sear it on both sides.
8. Drain Excess Oil:
Once cooked, transfer the matzah arayes to a wire rack to drain any excess oil.
9. Serve:
Drizzle homemade tehina sauce over the matzah arayes and garnish with chopped parsley and sliced red chilis for a pop of color.
10. Enjoy!
Serve warm and enjoy! Chag Sameach!
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